Caster Sugar
The fine crystal of Chelsea...
Details page sections
Desserts
Pavlova Tree
55 mins
1 hours
Moderate
14
In search of an impressive festive dessert? Look no further! This pavlova tree features six pavlova rounds sandwiched together with berries, cream and raspberry compote. A great twist on a well-loved classic, and not as tricky to make as you might think!
Keep my screen awake
- Ingredients
- Method
Ingredients
PAVLOVA
- 6 large egg whites (210g)
- 375g Chelsea Caster Sugar (1 ⅔ cups)
- 1 Tbsp Edmonds Fielder's Cornflour
- ½ Tbsp white vinegar
RASPBERRY COMPOTE
- 400g frozen raspberries (3 cups)
- 55g Chelsea Caster Sugar (¼ cup)
- 1 ½ Tbsp chia seeds (optional)
- 1 ½ Tbsp lemon juice
TO DECORATE
- 500g fresh strawberries (2 punnets)
- 600-625ml thickened cream
- 3 Tbsp Chelsea Icing Sugar
- 2 tsp vanilla extract
- 125g fresh blueberries (1 punnet)
- Sparkly star on a skewer, or similar (optional)
- 125g fresh raspberries (1 punnet)
- Sprigs of fresh rosemary (optional)
- Chelsea Icing Sugar, to dust
Additional tips
If you don't have a stand mixer, you can use an electric beater to prepare the pavlova mixture instead. Depending on the power of your beater, you will likely need to increase the time for each step - look out for the visual cues mentioned.
We've used thickened cream rather than regular cream, as it retains a nicer texture after whipping and is more stable.
Stars on skewers can be found at dollar stores or craft shops. You could make an edible star with white chocolate melts instead (melt, spread onto a piece of baking paper, then use a star cutter or knife to cut out the shape when the chocolate has just set).
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Trish
Made it yesterday, tastes amazing, looks great unfortunately I didn’t read all the final instructions about the cream and mine slid a bit after I had finally assembled it. Would definitely make it again in future.
5
Dawn Kritsiotis
I haven't made it yet, but I'm going to. I can't get fresh raspberries here. Nor the brands of sugar you suggest. But will make it and see how it turmeric
5
Waun shing
Great food
4
Method
PAVLOVA : Preheat oven to 150°C bake or 130°C fan bake. Arrange oven shelves in the centre and lowest racks.
Cut out two sheets of baking paper the size of large baking trays. Use a dark pen or pencil to trace six circles onto the paper. Find bowls/plates/cookie cutters that are roughly the following sizes to trace around:
Sheet 1 : 1 x 17.5cm circle
1 x 9.5cm circle : 1 x 4.5cm circle
Sheet 2 : 1 x 15cm circle
1 x 12cm circle : 1 x 7cm circle
Leave a few centimetres between each circle (though pavlova should not expand very much). Flip the pieces of baking paper over and place on baking trays.
Place egg whites in the bowl of a stand mixer and beat on high speed until soft peaks form (1 1/2 minutes). Continue to beat while adding Chelsea Caster Sugar a tablespoon at a time (1 1/2 minutes).
Beat for a further 7-8 minutes, until mixture is thick and glossy, and no longer grainy (the mixture should be smooth when you rub it between your fingers).
Sift in Edmonds Fielder's Cornflour and add vinegar. Beat until combined (about 30 seconds). The mixture should be stiff enough at this point that you can flip the bowl upside down without it falling out.
Transfer mixture to a large piping bag fitted with a large open star piping tip (you may need to do this in two batches, depending on the size of your piping bag). Pipe tight coils of mixture within the traced out areas on the baking paper. Pipe a second coil on top, so that each round is 2-3cm thick.
Place trays in oven, then immediately turn temperature down to 120°C bake or 100°C fan bake. Bake for 60-65 minutes. The bases of the pavlova rounds should be dry - open the oven door slowly and carefully check this while they are in the oven if you can, but do not remove from oven!
Turn oven off, prop the oven door ajar slightly and allow pavlova to cool completely in oven (about 3 hours). Once cool, transfer to airtight containers until ready to assemble (use baking paper between layers).
RASPBERRY COMPOTE : Place raspberries, Chelsea Caster Sugar, chia seeds (if using) and lemon juice in a small-medium saucepan on medium heat and simmer, stirring occasionally, until thickened (10-15 minutes). Remove from heat and leave to cool. Refrigerate until required.
TO ASSEMBLE/DECORATE : Pavlova tree should be assembled just before serving, and ideally in or near the place it will be served.
Just before you are ready to assemble the tree, hull and thinly slice strawberries.
Place cream, Chelsea Icing Sugar and vanilla extract in a large bowl and beat until stiffly whipped. Transfer to a large piping bag fitted with a large open star piping tip. Piping is better than spreading the cream with a spoon or knife, as it is more gentle on the fragile pavlova.
Pipe a little cream onto the base of a large serving board or plate. Secure the largest pavlova round in the middle of the board/plate. Pipe a coil of cream on top. Add some of the sliced strawberries and blueberries, then drizzle with raspberry compote. Pipe a small circle of cream in the middle, to help glue the next layer on. Repeat with the next four layers, before adding the final pavlova piece on top.
If the tree starts to lean at any point, insert a large skewer through the middle to help secure everything in place.
Insert the star on the top, if using. Dot raspberries around the edges of the tree, then decorate with small rosemary sprigs. Dust the whole tree with Chelsea Icing Sugar. Serve immediately!
Additional tips
If you don't have a stand mixer, you can use an electric beater to prepare the pavlova mixture instead. Depending on the power of your beater, you will likely need to increase the time for each step - look out for the visual cues mentioned.
We've used thickened cream rather than regular cream, as it retains a nicer texture after whipping and is more stable.
Stars on skewers can be found at dollar stores or craft shops. You could make an edible star with white chocolate melts instead (melt, spread onto a piece of baking paper, then use a star cutter or knife to cut out the shape when the chocolate has just set).
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Trish
Made it yesterday, tastes amazing, looks great unfortunately I didn’t read all the final instructions about the cream and mine slid a bit after I had finally assembled it. Would definitely make it again in future.
5
Dawn Kritsiotis
I haven't made it yet, but I'm going to. I can't get fresh raspberries here. Nor the brands of sugar you suggest. But will make it and see how it turmeric
5
Waun shing
Great food
4
You May Like These
.jpg?width=540&height=540&name=Pavlova%20(All%20in%20one).jpg)
ingredients
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar (450g)
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp Edmonds Fielder's Cornflour
- 300ml Meadow Fresh Original Cream, whipped
- Fruit, to decorate
ingredients
- 4 egg whites
- 1 ½ cups Chelsea Caster Sugar
- 2 tbsp boiling water
- 1 tsp vinegar (I use malt vinegar)
- 1 tsp vanilla essence
ingredients
- 175g Chelsea Caster Sugar
- 3 large egg whites (at room temperature)
- Fresh fruit (sliced strawberries, passionfruit, sliced melon, kiwifruit)
- 300ml cream
- 1 Tbsp Chelsea Icing Sugar
ingredients
- 6 egg whites at room temp
- 1 cup Chelsea Caster Sugar
- 300ml cream
- 3 kiwifruit or strawberries
ingredients
- ½ cup Chelsea Soft Brown Sugar firmly packed
- 1 cup Chelsea Caster Sugar
- 1 ½ Tbsp cornflour
- 6 egg whites (room temperature)
- Pinch of salt
- 2 tsp vanilla extract
- 2 tsp white vinegar
Filling
- 500ml cream
- 2 Tbsp Chelsea Icing Sugar
- 500g mixed fresh berries (raspberries, strawberries & blueberries)
- Caramel Sauce (optional)
- 1 cup cream
- 1 cup Chelsea Soft Brown Sugar
- ¼ cup Chelsea Golden Syrup
- 1 tsp vanilla extract
ingredients
- 3 egg whites
- 1½ cups Chelsea Icing Sugar
- 1 tsp white vinegar
- ½ tsp vanilla essence
- 1 tbsp boiling water
Toppings
- 125ml light cream
- ½ tsp vanilla essence
- 1 tsp Chelsea Icing Sugar (optional)
- 1 kiwi fruit, sliced
- 4 large strawberries, sliced
- 1 mandarin, broken into segments
ingredients
- 6 egg whites (at room temperature)
- 2 cups Chelsea Raw Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
- 300ml cream, whipped
- Fruit for decoration
ingredients
Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Strawberry Swir
- 1 punnet (250g) strawberries, cut into eighths
- ¼ cup Chelsea Jam Setting Sugar
- 1 tsp vanilla essence
- 100ml water
Filling
- 1 cup cream
- 2-3 drops rose pink food colouring
- 200g large store-bought marshmallows, halved
- 1 packet candy floss (try rose-flavoured Persian fairy floss)
- 1 cup pomegranate seeds
- Edible roses, to decorate (optional)
ingredients
Pavlova
- 3 egg whites
- 250g Chelsea Caster Sugar
- pinch of salt
- 1 tsp vanilla essence
- 1 tsp vinegar
Cherry Sauce
- 250-500g cherries (fresh or tinned), pitted
- 500ml water
- 200ml red wine
- 2 sticks cinnamon
- 200g Chelsea Caster Sugar
- 1 Tbsp cornflour
ingredients
- 225g fresh or frozen raspberries
- ¼ cup Chelsea Caster Sugar
- 450g strawberries, hulled, quartered
- 150ml thick cream
- 150ml thick Greek yoghurt
- 4 (10g each) meringue nests, crumbled
ingredients
Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Raw Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Black Doris Plum Drizzle
- 850g can Black Doris Plums in Syrup
- 1 Tbsp Black Doris Plum Jam
- 1 Tbsp Chelsea Blackstrap Molasses
- 1 Tbsp Chelsea Jam Setting Sugar
- Handful freeze-dried cherries or plums, to serve
Mascarpone Cream
- 200g mascarpone
- 200g thick Greek yoghurt
- ½ tsp vanilla bean paste
- Pinch sea salt
ingredients
Pavlovas
- 9 egg whites
- 3 cups Chelsea Caster Sugar
- 6 tbsp cold water
- 3 tsp vanilla extract
- 3 tsp vinegar
- 3 tbsp corn flour
Kiwifruit and Lime Curd
- ½ cup puréed kiwifruit (approximately 9 kiwifruit)
- ½ cup lime juice
- 180g Chelsea Caster Sugar
- 90g butter
- 5 eggs
Crystallised Lime
- Slices of fresh lime
- 1 ½ cups Chelsea White Sugar
- 1 ½ cups water
Chantilly Cream
- 700ml cream
- ¼ cup Chelsea Icing Sugar
- 2 tsp vanilla extract
ingredients
Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Filling
- 250ml cream
- 1 tsp vanilla bean paste
- 1 mango, peeled, sliced lengthways
- 1 pawpaw, peeled, sliced lengthways
- 2 gold kiwifruit, peeled, sliced into circles
- ½ pineapple, peeled, cored and cubed
- 1 peach or nectarine, sliced
- 2 Tbsp Chelsea Golden Syrup, to drizzle
ingredients
- 2 cups Chelsea Caster Sugar
- 6 egg whites only
- 1 heaped, and I mean heaped desertspoon of edmonds cornflour
- 1 dessertspoon of malt vinegar
- Essence, can be vanilla, or strawberry, or even chocolate, your call
- 4 Tablespoons of cold water
ingredients
- 4 medium egg whites
- 225g Chelsea Caster Sugar
- 1 tsp cornflour
- ½ tsp white wine vinegar
- ½ tsp vanilla essence
ingredients
- 1 400ml can coconut cream
- 1 400g can chickpeas
- 1 cup (220g) Chelsea Caster Sugar
- 1 tbs cornflour
- 2 tbs Chelsea Maple Flavoured Syrup
- 1 tsp vanilla extract
- berries to serve
ingredients
Pavlova
- 6 egg whites (at room temperature)
- 2 cups Chelsea Raw Caster Sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 2 tsp cornflour
Toppings
- 150g milk or dark chocolate
- 1 cup Chelsea Chocolate Icing Sugar
- ½ Tbsp boiling water
- 250ml cream
- 1 punnet each blueberries, strawberries
- Handful freeze-dried cherries
- 50g milk or dark chocolate (in one piece), refrigerated
ingredients
- 6 Egg Whites (total weight - 260g)
- Pinch of Salt
- 1 ½ Cups Chelsea Caster Sugar
- ½ Cup Chelsea White Sugar
- 2 Tablespoons Cornflour
- 2 Teaspoons Lemon Juice
- 600ml Thickened Cream - whipped for serving
- 4 Large Passionfruits for serving
ingredients
- 225g unsalted butter, softened
- 5 eggs, lightly beaten, plus 3 eggwhites
- 200g dark chocolate, half chopped, half melted and cooled
- 1 firmly packed cup (250g) Chelsea Soft Brown Sugar
- 1 ½ cups (225g) plain flour
- ½ cup (50g) Dutch cocoa powder
- ½ cup (160g) raspberry jam, plus extra to serve
- 1 ½ cups (330g) Chelsea Caster Sugar
- 250g raspberries
- ¼ cup (25g) cocoa powder
- 1 cup (330g) Nutella
ingredients
Meringue
- 4 egg whites, room temperature
- 1 cup Chelsea Caster Sugar
- 2 tsp cornflour, sifted
- 1 tsp white vinegar
- 1 tsp vanilla bean paste
Lavender Whipped Cream
- 2 cups thickened cream
- 2 level tsp culinary lavender (available from speciality stores)
- 3 tbsp Chelsea Icing Sugar, sifted
Blueberry Sauce
- 2 cups blueberries, fresh or frozen
- ⅓ cup liqueur muscat (or tawny port)
- ⅓ cup Chelsea Caster Sugar
- 1 cinnamon stick
- 1 star anise
ingredients
Pavlovas
- 8 egg whites
- 2 cups Chelsea Caster Sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla essence
Espresso Cream
- 2 cups cream
- 2 tbsp coffee powder
- 1 block dark chocolate
Cherry Curd
- 2 ½ cups frozen cherries
- 2 tbsp lime juice
- 5 tbsp honey
- 2 tbsp coconut oil
- 3 tbsp butter
- 3 large eggs, whisked
- Salt
ingredients
- 5 egg whites
- 300gm Chelsea Caster Sugar
- ½ tsp white vinegar
- 1 vanilla bean
- 2 tablespoon cornflour
- 200gm dollop cream
- 2 vanilla beans
- 20gm Chelsea Icing Sugar
- 2 punnets raspberries
- 20gm Chelsea Icing Sugar
ingredients
Pavlovas
- 4 egg whites
- 2 tsp boiling water
- 2 tsp baking powder
- 2 tbsp corn flour
- 2 cups Chelsea White Sugar
- 2 tsp white vinegar
Lemon Curd
- 175g Chelsea Raw Caster Sugar
- Juice of 2 lemons
- 2 eggs
- 110g butter, cubed
Limoncello Cream
- 1 ½ cups thickened cream
- 250g mascarpone
- ¼ cup Limoncello (or more to taste)
- 2-3 tbsp Chelsea Icing Sugar
Bonus Homemade Limoncello
- 5 lemons
- 350ml vodka
- 2 cups Chelsea Caster Sugar
ingredients
Pavlova
- 8 large egg whites
- 400g Chelsea Caster Sugar
- Pinch of salt
Lime Curd
- 3 large eggs
- ¾ cup Chelsea White Sugar
- Pinch of salt
- ½ cup fresh lime juice
- Zest of 2 small limes
- 4 tbsp diced butter
Margarita Cream
- 60ml lime juice
- 1 tbsp tequila
- 1 tbsp Cointreau or triple sec
- 75g Chelsea Icing Sugar
- 250ml double cream
Macarons
- 180g egg whites
- 240g Chelsea Caster Sugar
- 120ml water
- 240g ground almonds
- 240g Chelsea Icing Sugar
- Green food colouring gel
Ganache
- 125ml cream
- 50g butter
- 250g white chocolate
- Lime essence
Topping
- ½ cup crushed pistachios
- Sliced kiwifruit
ingredients
Meringue
- Spray oil
- 1 tbs cornflour, for dusting
- 4 extra large egg whites
- ¾ cup Chelsea Caster Sugar
Cinnamon Sugar
- 3 tsp Chelsea Caster Sugar
- 1 tsp cinnamon
Filling
- 1 cup cream, whipped
- Raspberries
- Passionfruit pulp (optional)
- Mango (optional)
ingredients
- 4 extra large egg whites
- ¼ tsp cream of tartar
- 1 cup Chelsea Caster Sugar
- 1 tbs cornflour
- 1 mango
- 1 tsp lime juice
- 1 tsp Chelsea Organic Coconut Sugar
- 300ml thickened cream, whipped
- Peaches
- Strawberries
- Raspberries
- Passionfruit
- Mint leaves
ingredients
Pavlovas
- 12 large egg whites
- 3 cups Chelsea Caster Sugar
- 25g corn flour
- 3 tsp vinegar
- Pinch of salt
- ¼ tsp cream of tartar
Lemon Curd
- 100g butter
- 150g Chelsea White Sugar
- 4 egg yolks
- 3 lemons (zest & juice)
Pomegranate Jelly
- 500ml pomegranate juice
- Lemon zest
- Pomegranate molasses
- 100g Chelsea White Sugar
- 3 sachets vegetarian gelatin
Gin & Lemon Buttercream
- 500g butter
- 3 tbsp cream
- 4 cups Chelsea Icing Sugar
- 1 tbsp gin
- Lemon essence
Decoration
- Edible flowers
- Pistachio nuts
ingredients
- 6 egg whites, room temperature
- 1 cup Chelsea Caster Sugar
- ½ cup Chelsea Soft Brown Sugar
- 1 ½ tbs cornflour
- 1 ½ tsp white vinegar
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp cardamom
Salted Caramel
- 1 cup Chelsea Caster Sugar
- 120ml water
- ¾ cup thickened cream
- 2 tsp sea salt
- 250g cream cheese
- 250ml thickened cream
- ¼ cup Chelsea Icing Sugar
- Crushed gingerbread biscuits
ingredients
Meringues
- 4 egg whites
- 1 1/3 cups Chelsea Caster Sugar (300g)
- 1 tsp cornflour
- 1 tsp vanilla essence
- 1 tsp white vinegar
- food colouring (optional)
Strawberry Sauce
- 500g fresh or frozen strawberries
- 1/3 cup Chelsea Caster Sugar (75g)
- 2 tsp lemon juice
To Serve
- 2 cups cream (500ml)
- 3 Tbsp Chelsea Icing Sugar
- freeze dried raspberries, to decorate
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt